tag:blogger.com,1999:blog-5269295347248537302.post3118893335547372486..comments2023-10-02T09:57:01.999-07:00Comments on Little Red Bike Cafe: What's For Dinner...Ali and Evanhttp://www.blogger.com/profile/04246118164184072480noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5269295347248537302.post-12972661209501308952008-12-08T19:05:00.000-08:002008-12-08T19:05:00.000-08:00diana,my main problem with writing recipes is that...diana,<BR/>my main problem with writing recipes is that I never measure. I can tell you this: it started with garlic and onions sauteed in a little olive oil and butter blend, I added flour, making a roux, and cooked it down. Deglazed the pan with a little white wine, cooked it down, added a little vegetable stock, and slowly added cream, fresh sage and freshly grated parmesan. Hope that helps. I promise, this is something I'm working on. Unfortunately I come from a family of cooks who use the "little bit of this and a little bit of that" method and old habits dies hard. But I'm hell bent on taking the advice from a dear friend who once told me, "Write it down. Write it down. Write it down."Ali and Evanhttps://www.blogger.com/profile/04246118164184072480noreply@blogger.comtag:blogger.com,1999:blog-5269295347248537302.post-23045207743550253152008-12-04T04:03:00.000-08:002008-12-04T04:03:00.000-08:00That looks great! I love fried sage leaves also. W...That looks great! I love fried sage leaves also. What is your recipe for the sage cream sauce?Anonymousnoreply@blogger.com